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Chicken Lasagna Soup

Chicken lasagna soup with a golden tomato broth and broken lasagna noodles cooked until tender. Diced chicken simmers with Italian herbs, then ricotta-mozzarella cheese dollops melt into every bowl for a lasagna-style texture without layering.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1.5 lb chicken breast or thighs Diced; cook until browned and cooked through.
  • 1 onion Diced.
  • 4 garlic Minced.
  • 28 oz crushed tomatoes 1 can, drained if very thick.
  • 14 oz diced tomatoes 1 can.
  • 4 cup chicken broth Use low-sodium if preferred.
  • 2 tbsp tomato paste Helps deepen flavor.
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp dried oregano
  • 0.25 tsp red pepper flakes Adjust to taste.
  • 8 lasagna noodles Broken into pieces.
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 1 fresh basil For garnish and flavor in dollop.
Seasoning
  • 1 salt and pepper to taste Season after simmering.

Equipment

  • 1 Dutch oven

Method
 

Brown the chicken
  1. Heat a large pot (Dutch oven) over medium-high heat and add olive oil, then cook the diced chicken until browned. This should take about 5-7 minutes, and you should see deep golden-brown edges before removing it to a plate.
Sauté aromatics
  1. In the same pot, sauté the diced onion for 4 minutes. Stir until the onion turns translucent, then add the minced garlic and tomato paste and cook for 2 more minutes, until fragrant and slightly darkened.
Build the broth
  1. Add crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, dried basil, dried oregano, and red pepper flakes, then bring to a boil. You should see active bubbling across the surface before continuing.
Simmer noodles and finish chicken
  1. Return the browned chicken to the pot and add the broken lasagna noodles. Simmer for 10-12 minutes until the noodles are tender and the chicken is cooked through, with steady gentle bubbles throughout.
Season
  1. Season with salt and pepper to taste. Taste near the end and adjust so the broth is clearly seasoned without being overly salty.
Mix cheese dollop and serve
  1. Mix the cheese dollop ingredients by combining ricotta, shredded mozzarella, parmesan, and fresh basil. Serve in each bowl with a generous spoonful so it melts into the hot soup.

Notes

Pro tip: break the lasagna noodles into bite-size pieces so they cook evenly in the same simmer. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stove until hot. Freezing is not recommended because noodles can soften further. For a lighter option, use part-skim mozzarella and reduce the parmesan by half while keeping the ricotta dollop.